Volatile composition of sunflower oil-in-water emulsions during initial lipid oxidation : influence of pH

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	4365-4369
Journal	Journal of Agricultural and Food Chemistry
Volume	47
DOIs	https://doi.org/10.1021/jf990024t
Publication status	Published - 1999

Keywords

@article{469fd4e40a5440e58bba977e8f9ad047,

title = "Volatile composition of sunflower oil-in-water emulsions during initial lipid oxidation : influence of pH",

keywords = "Aroma release, Emulsion, Lipid oxidation, pH, Sunflower oil, Volatile compounds",

author = "\{van Ruth\}, S.M. and J.P. Roozen and M.A. Posthumus and F.J.H.M. Jansen",

year = "1999",

doi = "10.1021/jf990024t",

language = "English",

volume = "47",

pages = "4365--4369",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society (ACS)",

}

TY - JOUR

T1 - Volatile composition of sunflower oil-in-water emulsions during initial lipid oxidation : influence of pH

AU - van Ruth, S.M.

AU - Roozen, J.P.

AU - Posthumus, M.A.

AU - Jansen, F.J.H.M.

PY - 1999

Y1 - 1999

KW - Aroma release

KW - Emulsion

KW - Lipid oxidation

KW - pH

KW - Sunflower oil

KW - Volatile compounds

U2 - 10.1021/jf990024t

DO - 10.1021/jf990024t

M3 - Article

SN - 0021-8561

VL - 47

SP - 4365

EP - 4369

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

ER -